Female Assistant Outlet Manager

MAIN DUTIES AND RESPONSIBILITIES:    

1.1.1       To participate in the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses operating equipment and FF&E requirements in line with the compilation of the Annual Business Plan.
1.1.2    To prepare schedules for all personnel according to the forecast and within the limits of the staffing guide to ensure adequate manpower at all times and under the guidance of the Assistant F&B  Manager.
1.1.3    To recommend hiring promotions and dismissal to the Assistant F&B   Manager.
1.1.4    To ensures proper maintenance and cleanliness of all areas of the outlet.
1.1.5    To be involved in planning of promotions beverage purchases and pricing under the supervision of the Assistant F&B  Manager.
1.1.6    To ensure sanitary conditions according to Health codes and Hotel standards.
1.1.7    To supervise the daily operation under standards fixed by Hotel Management and Assistant F&B  Manager.
1.1.8    To advise and consult with Assistant F&B  Manager with regards to service matters.
1.1.9    To supervise all bar personnel constantly observing attitude towards colleagues and guests.
1.1.10    To define training needs and propose training programs in corelation with Assistant F&B   Manager. Continuously trains subordinates to achieve highest professionalism.
1.1.11    To ensure correct handling of equipment to minimize breakages and losses.
1.1.12    To inspect all areas daily before opening according to fixed standard checklist and ensures full adherence of the closing duties.
1.1.13    To enforce and maintain all policies and procedures under the guidance of the Assistant F&B  Manager.
1.1.14    To prepare requisitions for beverages condiments general supplies and guest supplies taking into consideration established par stocks.
1.1.15    To participate actively in the creation of new drinks snacks and improve presentations to achieve the overall objectives and propose variations to the Assistant F&B Manager.
1.1.16    To constantly be aware of the beverage cost of sale.
1.1.17    To provide consumption data for purchasing purposes in correlation with Head Bartender.
1.1.18    To maintain standards specification for all beverages/food & cocktails under the guidance of the Assistant F&B  Manager.
1.1.19    To adhere to fixed grooming standards as per Hotel & F&B Service policy.
1.1.20    To replace the Assistant F&B  Manager on her absence as fully in charge of the bar operation.
1.1.21    To assist the Assistant F&B Manager in ensuring that full respects of dress code and entrance procedures are fully adhered to.
1.1.22    To assist the Assistant F&B Manager in ensuring that sound and lighting levels are always adhered to as per fixed standards.
1.1.23    To inspect all fridges and bar stores to check expiry dates on all items.
1.1.24    To observe opening and closing hours of the bars according to the law and company standards.
1.1.25    To ensure correct control of beverage to avoid wastage and spoilage in correlation with Head Bartender.
1.1.26    To perform any other duties assigned by the Assistant F&B Manager.
1.1.27    To carry out an internal induction and training course in liaison with the Assistant F&B Manager when a new member of the Bar and Service staff arrives.
1.1.28    To promote efficiency confidence courtesy and an extremely high standard of social skills.
1.1.29    To generally promote and ensure good interdepartmental relations.
1.1.30    To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
1.1.31    To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
1.1.32    To adhere to Company and Hotel rules and regulations at all times.
1.1.33    To report any equipment failures/problems to the Maintenance Department.
1.1.34    To pass any maintenance requests to the Maintenance Department.
1.1.35    To participate in any Training/Developments schemes as recommended by senior management.
1.1.36    To assist the Duty Manager in any task outlined/detailed by him/her.
1.1.37    To comply with any reasonable request made by management to the best of your ability.
 

Qualifications :

HACCP: Full compliance with HACCP standards and certification

ESSENTIAL FUNCTIONS: Food & Beverage Production Operational Standards Policy & Procedure Adherence 

EDUCATION AND EXPERIENCE: Diploma or degree in vocational hospitality 57 years experience in 45  star Hotel
 

Additional Information :

1. Competitive Salary and Compensation:
   • Rixos Marina Abu Dhabi may offer a competitive salary that reflects the industry standards for similar positions.
2. Training and Development Opportunities:
   • Access to training programs and development opportunities to enhance skills and advance within the company.
3. Career Advancement:
   • Opportunities for career growth and advancement within the Rixos Hotels group.
4. Health and Wellness Benefits:
   • Comprehensive health insurance coverage.
5. Employee Recognition Programs:
   • Recognition programs to acknowledge and reward outstanding performance and dedication.
6. WorkLife Balance:
   • Policies and practices that promote a healthy worklife balance including flexible scheduling where possible.
7. Uniforms and Dress Code:
   • Provision of uniforms or dress code guidelines for a professional and cohesive appearance.
8. Social Events and Activities:
   • Participation in social events teambuilding activities and employee gatherings to foster a positive work culture.
9. Transportation Services:
   • Transportation services.
10. Employee Wellness Programs:
    • Wellness programs such as fitness classes or gym access to promote a healthy lifestyle.

Remote Work :

No

Employment Type :

Fulltime